These are a hot marinade method wing, compliments of my brother. A hit with anyone I've served them to.

I buy the whole wing, cut the tips off for soup, and go from there. Less items to flip, easier to handle.

I nick the skin between the two segments. that allows the skin to both drain and shrink to the meat, less flabby.

I brine the wings as I've proven to myself time over time that brined poultry flares up less on a grill. Simple 10 T K salt, 8 T sugar to 4 liters of water. 20 minutes, rinse well, drain well and lay out on toweling to surface dry.

Lay them out on a medium hot grill and grill, turning as needed until 3/4 way done.

In a large bowl place a chunk of butter and throw partially done wings into same. Add hot sauce of your choice, lots, and toss. Let sit. Toss, let sit. Add hot sauce if you have none left in the bottom of the bowl, toss.

Meanwhile turn grill to high and close it up and let it "self clean" Leave it in high, you want it hot.

The more often you toss, the better. The ideal is to have the wings soak up the maximum amount of hot sauce. leaving only a drib in the bowl.

After they have marinated long enough (generally the time it takes to consume a bottle of liquid vitamins), flip them onto the grill and separate so you have a single layer. This part is steamy and smokey, its OK tho.

Flip each wing to dry and mark the other side, plate and serve with your choice of sides, sauces, etc.

These wings are bad to the bone, don't do the last hot grill part if you are using a sugar involved sauce...you will burn the exterior.

I've never been the griller in the family - that is a job done by DH. However I decided I wanted a grill/smoker that would work well for long, low, slow cooking of ribs and pulled pork - something he does not make on the Weber charcoal grill. So someone I know has a Big Green Egg and we had pizza he made on it at their house and it was pretty neat. Then we saw someone demonstrating it at a Home and Garden show and even DH was intrigued. So I got one about a week ago - DH agreed he would use it as long as he didn't have to get rid of the Weber Performer. We have made a bunch of different things over the past week but we had the most fantastic ribs this past weekend. We had a few friends over and got rave reviews on the ribs. I was astonished as I informed them they would be guinea pigs for our little rib fest. Since we are newbies with this grill I followed this video on YouTube - but used my own rub. As I was reading up on the BGEs I noticed it has a cult like following. Not sure why that is exactly but I am now part of the cult.....

Here is a link that might be useful: Ribs on the Big Green Egg